Recipes

Roast the peppers either directly on the flame at the stove or under the broiler. Turn them until the skin is black. Let steam in a paper bag for 10 minutes. Then peel the skin, quarter and remove the seeds.

In a small saute pan, heat the olive oil and add the chopped garlic. Simmer for 3 minutes over very low flame until the garlic is lightly browned. If you want to infuse the oil with other herbs, such as basil or thyme, you may add them together with the garlic to the oil.

After roasting the peppers, puree them with a little olive oil in a blender. Add the tomato, then slowly incorporate the infused olive oil until the mixture becomes a smooth cream. Add salt and pepper to taste. Set a large pot of water to boil, add 1 heaping tablespoon salt to the boiling water and add the linguine. Cook the pasta until al dente. Quickly drain the pasta and toss the pasta with the sauce. Serve immediately.

Put the broccoli in a pot and cover with cold salted water. Bring to a boil. Add the orecchiette.

In the meantime, in a sautée pan, add the olive oil, anchovies, chilies, and garlic and sautée until golden.

When pasta is al dente, drain it together with the broccoli and add to the anchovy mixture. Heat it all together and serve at once.

In a large saute pan, heat the olive oil until it's very hot. Add the sliced zucchini and carefully spread them out evenly into the pan. Once th pan heats up, lower the flame and let the zucchini carmelize well, about 4-5 minutes. Do not touch or stir, just let them brown on one side. They will not be evenly browned. Turn the flame off, add the chunks of cheese and let the pan sit while the pasta cooks.

Boil the pasta in abundant salted water for 12 minutes. Drain and toss directly into the pan with the zucchini. Toss over a high flame and mix well. Pour the pasta onto a warm serving bowl and sprinkle with lots of grated cheese and serve immediately.

Please note: The amount of zucchini to pasta is rather insignificant, but because the zucchini have been cooked so slowly, the oil has been infused with the sweet, carmelized flavor of the vegetables. Along with the nuttiness of the cheese, the combination is incredibly appetizing. Also, the pasta is literally swimming in olive oil, which will finish at the bottom of the bowl.

Using a large skillet, lightly brown the garlic cloves in the olive oil. Add the chopped tomatoes and season with salt and pepper. Cook on low heat until sauce begins to thicken. Once sauce starts to thicken, add the cheese.

Cook the pasta in boiling, salted water for approximately 8 minutes. Drain and add to the sauce. Serve on platter with basil leaves, halved cherry tomatoes, and grated pecorino.